This post was sponsored by watermelon.org, however all views and opinions are my own.
Pavlova, named after a Russian ballet dancer, is a dessert made with crisp egg white meringues. The meringues are usually light and crunchy on the outside, while chewy and almost marshmallow-like on the inside. Most pavlovas are topped with fruit, and sometimes whipped cream.
Making watermelon pavlova is simple, especially since I use store-bought meringues. Just chop up the watermelon and mix it with simple syrup, fresh lime, mint leaves, and minced ginger. Spoon it over the meringue shells and you have a fast, easy, show stopping dessert!
- Lime juice
- Fresh ginger
- Mint leaves
- Lime zest
- Meringue shells
The Buy Local Factor
Although watermelon is produced in Canada, the growing season here is very short. Because of this reason, almost all of the watermelon we buy in Canada is imported from the United States. US watermelon is generally available in Canadian grocery stores between May and October. Canadians buy over 300 million pounds of US watermelon every year!
More Summer Fruit Recipes
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- Measuring cups and spoons or digital kitchen scale
- Sharp knife
- Cutting board
- Small pot
- Fine mesh strainer
- Small-medium mixing bowl
- ¼ cup fresh lime juice
- ¼ cup sugar
- 1 tablespoon fresh ginger, minced
- 2 cups watermelon, cut into bite-sized cubes
- 4 large mint leaves, chopped
- 1 teaspoon lime zest
- 6 small meringue shells
- Combine the lime juice and sugar in a small pot on the stove top. Bring to a light boil, then simmer until the sugar is completely dissolved. Remove the pot from the heat and stir in the minced ginger. Let the ginger steep in the syrup for 30 minutes. Strain the syrup through a fine mesh sieve. Discard the solids and reserve the liquid.
- in a small-medium mixing bowl, stir the watermelon cubes with the cooled syrup, chopped mint leaves, and lime zest. Spoon the watermelon, along with some syrup, over the mini meringue shells and serve.